Name: Chicken and Lentils With Moroccan Spices
Yield: 12 Servings
Ingredients: 8 cups water; 3 teaspoons salt, divided; 1 pound dried brown lentils, rinsed, drained; 1 cup plus 2 tablespoons olive oil; ½ cup red wine vinegar; 3 tablespoons ground cumin, divided; 2 tablespoons plus 2 teaspoons chili powder; 2 garlic cloves, minced; 1 large onion, chopped; 1½ pounds skinless boneless chicken breast halves, thinly sliced; ¼ teaspoon ground cinnamon; 1 cup chopped fresh parsley

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A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flavor profile.

Recipe notes